Ice-cold resolution

Each time I make my berry frozen yogurt, I promise myself to use the ice-cream maker more often instead of lazily grabbing a pint of ice cream or sorbet in the store, which tastes overly sweet after eating this.

The most important ingredient is a good berry concentrate (blueberries, raspberries, blackberries, red and/or black currants if you have them). I cook the fruit for a few minutes until they pop and release all their juices, then strain them through a fine sieve or cheesecloth.

It is important that all the ingredients are very well chilled before mixing them. Because homemade ice cream and frozen yogurt does not contain any stabilizer, it melts very quickly.

Berry Frozen Yogurt

1½ cups chilled unsweetened berry concentrate

½ cup heavy cream

2 cups sour cream

1 cup sugar

1. In a bowl mix all ingredients well with a wire whisk until sugar dissolves.

2. Process the frozen yogurt in an ice-cream maker according to manufacturer’s instructions. I have an ice-cream maker whose bowl needs to be frozen so when it is warm in the kitchen, I carry the ice-cream maker down to the cooler basement. That prevents the bowl from warming up and improves the quality.

3. Fill frozen yogurt in plastic containers with tight lids and place them in the freezer until solidly frozen.

Makes 1 generous quart

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